姜汁处理对草莓果实软化的影响

Effect of Ginger Juice on The Fruit Softening of Strawberry

以草莓品种‘红颊’为试材,研究了姜汁浸果对草莓果实腐烂指数、Cx-cellulase的活性、水溶性果胶含量的影响。姜汁浸果可有效地降低草莓果实中Cx-cellulase的活性,抑制水溶性果胶的产生,延缓细胞壁的水解,提高果实抗腐烂能力,延缓果实软化的速率。结果表明:姜汁浓度为1∶30g/m L时浸果时间在30、60min保鲜效果更为明显。

In this study, strawberry cultivar ＇Hongjia＇ was selected, and the effects of ginger juice on fruit decay index, activities of Cx-cellulase and the water-soluble pectin content were researched. The results showed that the treatment of ginger juice dipping fruit can be effective in reducing the activity of fruit Cx-cellulase, suppressing the generation of water-soluble pectin and slowing the hydrolysis of the cell wall. The fruit ability of anti-rot was increased and the rate of fruit softening was slowed down. The treatment combination of 1 ∶30g/ml ginger concentration with 30~60min fruit dipping time has a more pronounced effect than other treatments.